Cheesy Mushroom Flatbread
Featuring: Vermont Castings Original Rub
Level-up your appetizer game with a cheesy wild mushroom flatbread that grills up crispy and gooey.  The flavours are elevated by the Vermont Castings Original Rub with its savoury mix of salt, garlic, lemon and onion.

PREP TIME: 15 minutes
COOK TIME: 15 minutes


2 large shallots, peeled and halved lengthwise
3 tbsp (45 mL) plus 2 tsp (10 mL) extra virgin
olive oil, divided
16 ounces (450 g) mixed wild mushrooms
(cremini, shitakes, oyster), brushed clean
and roughly chopped
4 tsp (20 mL) Vermont Castings Original Rub, divided
1 large flatbread
1/2 cup (125 mL) mozzarella cheese, shredded
(weighs 1.5 ounces)
1/4 cup (50 mL) fontina cheese, shredded
1 cup (250 mL) loosely packed baby arugula leaves


1. Preheat grill to medium high. Clean grates and then brush with oil.

2. Brush shallots with 1 tsp (5 mL) olive oil and place on grates. Cook, covered, until softened and lightly charred, 5-6 minutes. Remove shallots to a carving board and when cool enough to handle, thinly slice.

3. Place Vermont Castings grill topper onto one side of the grates.

4. In a large bowl, toss 2 tbsp (30 mL) olive oil with mushrooms and 3 tsp (15 mL) Vermont Castings Original Rub until well coated.

5. Transfer mushrooms to grill topper and cook, covered, stirring occasionally, until mushrooms are softened, 8-10 minutes. Remove mushrooms to a bowl and remove grill topper from grill.

6. Place flatbreads directly on the grill face down and cook until lightly charred, 1 minute. Flip flatbread and grill for 1 minute.

7. Top with mushrooms, shallots and both cheeses, leaving a -inch (1.25 cm) border around the edges. Close the lid and cook, covered, until the cheese is melted and golden, 2-3 minutes.

8. Transfer flatbread to a carving board and brush the outer crust with 2 tsp (10 mL) olive oil and 1 tsp (5 mL) of Vermont Castings Original Rub.

9. Drizzle remaining 2 tsp (10 mL) of olive oil across flatbread, top with arugula, then slice and serve.